Pineapple Coconut Ice Cream

1. 1

   Combine cream of coconut, coconut milk, whole milk and pineapple juice in a large mixing bowl. Add 1 cup coconut flakes and stir to combine. Pour into a 1.5 quart ice cream maker and freeze according to the manufacturer's instructions.

2. 2

   When mixture is about 5 minutes from finishing, add the pineapple. Freeze in an airtight container for at least 5-6 hours, preferably overnight, for best results.

3. 3

   Top with toasted coconut flakes, if desired. (To toast coconut flakes, preheat oven to 325u00b0F. Place coconut flakes evenly over a baking sheet lined with parchment paper in the oven for approximately 15-20 minutes. Every 5-7 minutes, check on the coconut and toss. Be careful not to burn the flakes. Once evenly golden, remove from the oven and set aside to cool.)

4. 4

   Enjoy!

No additional tips available.